Ingredients
- 1 1/2 cups (12 1/3 ounces or 350 grams) Nutella
- 1 1/2 cups + 1 tablespoon (14 1/2 ounces or 380 ml) evaporated milk
Preparation
Step 1
1. Pre-freeze the bowl of your ice cream maker according to the manufacturer’s instructions.
2. Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl and microwave together for 30 seconds to 1 minute. You just want to warm them up a little to make the mixture easier to blend. With an electric mixer or hand blender, blend until the mixture is completely smooth and homogeneous.
3. Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker according to the manufacturer’s instructions.
4. Put in an airtight freezer-safe container and freeze until ice cream reaches your desired consistency.
Note: If you don’t have an ice cream maker, you can still make this recipe on a day when you’re home most of the time. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime.